Quinoa with Roasted Vegetables

Elevate your weeknight dinners with this wholesome Quinoa with Roasted Vegetables recipe—a vibrant blend of fluffy, protein-packed quinoa and perfectly caramelized seasonal vegetables. Featuring a colorful medley of roasted zucchini, yellow squash, red onion, bell peppers, and carrots, seasoned with the earthy hints of garlic powder and black pepper, this dish is as nutritious as it is flavorful. Sweet cherry tomatoes and a drizzle of olive oil tie everything together, while fresh parsley adds a burst of herbaceous freshness. Ready in just 50 minutes, this vegan, gluten-free recipe is perfect as a hearty main course or as a versatile side dish. Serve it warm or at room temperature for a crowd-pleasing, nutrient-rich meal that celebrates simple, wholesome ingredients.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 3 tablespoons olive oil
• 1 red bell pepper
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium red onion
• 2 medium carrot
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 1 cup cherry tomatoes
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Rinse the quinoa under cold running water using a fine mesh sieve.

Step 3

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

Step 4

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.

Step 5

Fluff the cooked quinoa with a fork and set aside.

Step 6

Cut the red bell pepper, zucchini, yellow squash, red onion, and carrots into bite-sized pieces.

Step 7

In a large bowl, combine the chopped vegetables. Add 2 tablespoons of olive oil, salt, black pepper, and garlic powder. Toss well to coat the vegetables.

Step 8

Spread the vegetables in a single layer on a large baking sheet.

Step 9

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and golden.

Step 10

In a large mixing bowl, combine the roasted vegetables, cooked quinoa, and cherry tomatoes. Drizzle the remaining tablespoon of olive oil over the mixture.

Step 11

Chop the fresh parsley and add it to the bowl. Toss everything gently until well mixed.

Step 12

Adjust the seasoning with more salt and pepper if necessary.

Step 13

Serve warm or at room temperature, garnishing with extra parsley if desired.

Nutrition Facts

Serving size	(1639.3g)

Amount per serving	% Daily Value*
Calories	1223.6

Total Fat 56.2g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5523.8mg	0%
Total Carbohydrate 149.8g	0%
Dietary Fiber 14.4g	0%
Total Sugars 37.3g
Protein 33.1g	0%

Vitamin D 0IU	0%
Calcium 229.0mg	0%
Iron 8.9mg	0%
Potassium 2168.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 10.7%

Carbs: 48.4%